1/2 cup(1 dl)dark corn syrup or Swedish ljus sirap
2tskvanilla sugar(or 1 tsp vanilla extract)
2tbspDutch process cocoa(optional, for chocolate flavor)
Mix cream, sugar and syrup in a wide heavy-bottomed pot and boil until it reaches desired temperature.
Stir in butter and almonds, then pour into small paper candy cups, paper cones (add lollipop sticks) or onto a lined baking sheet.
Melt butter in a wide heavy-bottomed pot, then stir in cream, sugar and syrup. Boil until it reaches desired temperature.
Stir in vanilla and/or cocoa and transfer to a paper-lined pan.
When cool, cut into bite-sized pieces and wrap in paper or cellophane candy wrappers.
Soft: 250°F (120 – 125°C)
Chewy: 270°F (130 – 135°C)
Firm: 285°F (140 – 145°C)
Brittle: 300°F (150°C)
If you do not have a thermometer, test the consistency when the mixture is getting darker and thicker by dropping some caramel into a glass of cold water and try to press it into a ball with your fingers. If it remains firm, the caramel is ready to be poured.
Be careful when pouring the hot caramel so you don’t get burned.The candy cups closest in size to those we use in Sweden are No.3 (0.8” x 3/4”).
Boil cream, sugar and syrup to desired temperature.
Stir in butter and almonds then pour into paper cups.